- 4
Ingredients
- 3/4 cup water
- 1/2 cup orange juice, divided
- 3/4 teaspoon curry powder, divided
- 1/2 teaspoon salt, divided
- 3/4 cup uncooked couscous
- 1 tablespoon extravirgin olive oil
- 1 tablespoon honey
- 1/8 teaspoon freshly ground black pepper
- 2 cups chopped skinless, boneless rotisserie chicken breast
- 2 cups honeydew melon cubes
- 1 cup seedless red grapes, halved
- 1/2 cup thinly sliced fresh basil
- 1/2 cup chopped green onions
- 3 tablespoons sliced almonds, toasted
- 1 (11-ounce) can mandarin oranges in light syrup, drained
Preparation
Step 1
Combine 3/4 cup water, 1/4 cup juice, 1/4 teaspoon curry powder, and 1/4 teaspoon salt in a small saucepan over high heat. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine remaining 1/4 cup orange juice, remaining 1/2 teaspoon curry powder, remaining 1/4 teaspoon salt, olive oil, honey, and black pepper, stirring with a whisk. Stir 1 tablespoon dressing into couscous mixture, and set remaining dressing aside.
Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.
note: can use mang in place of mellon. Don't put whole salad over couscous will get watery.
361 cal, 7g fat, 56.7g carb, 4.8g fiber, 488mg sod